Bean Soup
Bean Soup Our teeth chatter here in the So Cal desert when it goes below 70 and when it’s cold, we humans crave comfort food. When the clouds rolled in a nice bean soup came to mind and learning that organic sweet cabbage and greens were being harvested practically down the street at Temalpakh Farms […]
BURNT CAULIFLOWER
There was a time, not so long ago that you couldn’t get a soul to try anything with cauliflower. Like most things, if not prepared properly it may not taste great, so there were many haters. Many readers here may have felt the same way about vegan food in general, until a vegan dish happened […]
Cauliflower Shawarma Power
serves 6-8 While the recipe calls for a cast iron skillet to cook it in it works great on a grill too! 1 ea. head cauliflower, trimmed but small leaves intact8 -10 cups water1 1/2 tsp. salt 1/4 cup + 2 Tbsp. lemon juice3 ea. garlic cloves, minced3 Tbsp. sunflower oil2 Tbsp. chopped cilantro2 tsp. […]
Witches Warts With Ground Bones & Hearts Dipping Sauce
serves 6-8 1 lb. baby Yukon gold potatoes2 TBSP. vegetable oil1 tsp. coarse sea salt 2/3 cup blanched almonds, roasted2 ea. Red bell peppers, roasted, peeled and seeded1/4 cup mint leaves1 ea. garlic cloves1/2 tsp. smoked red paprika1/2 tsp. Sea salt2 TBSP. olive oil
Chick-Pea-Of-The-Sea…Tuno!
1 can chickpeas, drained1/3 cup Vegenaise (vegan mayo)1/2 ea. carrot, finely chopped2 Tbsp. chopped red onion2 Tbsp. chopped dill pickle2 Tbsp. fresh chopped dill1 Tbsp. lemon juice1 tsp. Old Bay Seasoning1 tsp. chopped nori seaweed1/4 tsp. salt1/4 tsp. black pepper
Tamale Party
Yields about 25-30 ¼ ea. yellow onion, chopped in 1 in. pieces2 ea. garlic cloves, peeled4 ea. dried New Mexico chiles, stems/seeds removed5 ½ cups water5 cups organic masa, dry3 ¼ tsp. salt1 tsp. baking powder¾ cup organic refined coconut oil4 cups baby spinach leaves1 ea. red bell pepper cut in ¼” strips1 ½ cups […]
EZ Asparagus Avocado Salad
Serves 6-8 2 lbs. asparagus, ends removed and cut into 2 in. pieces2 qts. Water½ tsp. salt2 ea. Avocados, cut in ½ inch cubes¼ cup Olive oil1 ea. Lemon, juiced and zested2 Tbsp. chopped Italian parsley1 Tbsp. chopped cilantro1 Tbsp. chopped mint1 Tbsp. balsamic vinegar1 tsp. maple syrup½ tsp. saltpinch black pepper